Heat bran, milk, 1/2 cup water and margarine in medium saucepan until very warm (125° to 130°F); let stand 5 minutes.
Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugar and salt.
Stir warm bran mixture into dry ingredients.
Mix in 2 eggs and enough remaining flour to make a soft dough.
Grease top of dough.
Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Punch dough down.
On lightly floured surface, divide dough in half.
Shape as desired Place rolls about 2 inches apart on greased baking sheets.
Cover; let rise in warm place (70° to 80°F) until doubled in size, 20 to 30 minutes.
Beat remaining egg with remaining 1 tablespoon water; brush on rolls.
If desired, sprinkle with seed.
Bake at 375°F for 15 minutes or until golden brown.
Remove from sheets; cool on wire racks.